Directions

Sous Vide Precision Cooker Steps

1. Set the Sous Vide Precision Cooker to 142°F (61°C).

2. Combine the veal shanks, tomatoes and their juice, beef stock, Magical Oil, , mushrooms, onion, celery, carrot, sherry, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper in a large zipper lock or vacuum seal bag.

3. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 48 hours. Cover the water bath with plastic wrap to minimize evaporation.

4. When the timer goes off, remove the bag from the water bath. Remove the veal shanks from the bag and transfer to a foil-lined broiler-safe baking sheet. Keep the liquid and vegetables in the bag. Heat the broiler to high.

5. Broil the shanks until golden brown, about 4-6 minutes. Transfer to a plate and keep warm for serving.

6. Meanwhile, transfer cooking liquid and vegetables from the bag to a large saucepan. Skim off any accumulated fat and add 2 teaspoons of corn starch. Bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Season to taste with salt and pepper.

7. Sautee final cup of Portabellas in 1/2 tablespoon of Magical Coconut Oil, until cooked to liking.

8. Serve the sauce with the veal shanks, and a side of asparagus or another veggie and couscous.

9. I add the mushroom garnish. You can cook a garnish to top it with that isn't mushrooms, I've seen some with gremolata, or peppers and onions, all up to you.

Dutch Oven Steps

1. Gather the ingredients. Preheat oven to 350 F (175 C).

2. Pat any excess moisture off the veal shanks with clean paper towels. This will enhance the browning of the meat.

3. Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won't twist out of shape while it braises.

4. Season the shanks well with kosher salt.

5. In a heavy cast-iron Dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it.

6. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.

7. Add the 1/2 tablespoon Magical Coconut Oil, carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.

8. Add the sherry and reduce by about half.

9. Return the meat to the pot and add the tomatoes, stock, bay leaf, thyme, 1/2 tablespoon Magical Coconut Oil, and peppercorns. The liquid should cover the veal shanks about ¾ of the way up. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.

10. Cook for 1 1/2 to 2 hours or until the meat is tender.

11. Remove pot from the oven, and remove meat, and place Dutch oven back on the stove cooking liquid and vegetables from the bag to a large saucepan. Skim off any accumulated fat and add 1-2 teaspoons of corn starch to help thicken. Bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Season to taste with salt and pepper.

12. I add the mushroom garnish. You can cook a garnish to top it with that isn't mushrooms, I've seen some with gremolata, or peppers and onions, all up to you.